200 grams double-acting baking powder plain with baking powder) sifted
0.5 teaspoon double-acting baking powder
0.5 teaspoon spice mixed
500 grams fruit mixed dried
100 grams prune- cut to pieces pitted
100 grams walnut pieces
2 tablespoons rum
2 tablespoons orange juice
1 orange zest
1 teaspoon vanilla extract
1 square frangelico with layers of parchment paper, bottom and sides of cake tin
1 square frangelico with layers of parchment paper, bottom and sides of cake tin
Equipment
bowl
baking paper
oven
cake form
aluminum foil
spatula
Directions
Ingredients: Line a 8" square cake tin with two layers of parchment paper, bottom and sides of cake tin
G Butter
G Sugar
Eggs
G Plain flour (sifted with baking powder)
Tsp Baking powder
Tsp
Mixed spice
Mixed dried fruit
G Pitted prune - cut to small pieces
G Walnut - chop to small pieces
Tbsp Rum
Tbsp Orange juice
Orange zest from one orange
Tsp Vanilla extract
In a large bowl add mixed dried fruit and pitted prune together with 8 tbsp of rum and mix well, cover with cling wrap until next day.
Beat butter and sugar till light and fluffy, slowly add in rum, orange juice, orange zest and vanilla extract, mix well.
Add eggs, one at a time and scrape bowl.
Add 1/4 portion of flour to the mixed dried fruit. Slowly add 3/4 portion of flour and mixed spice to butter mixture, mix well. Stop machine.
Pour in mixed dried fruit and chopped walnut, mix well with a rubber spatula then pour into cake tin. Bang tin on table once to settle the content.
Bake at preheated oven at 160C for 1 1/2 hour. **After about 30-40 mins when the cake starts to turn brown, cover cake with foil loosely on top and continue baking.
Pour 3-4 tbsp of rum on to Fruit Cake as soon as it comes from the oven.
Leave cake to cool, turn out from cake tin and wrap with cling wrap and store in the fridge.
Pour 2-3 tbsp of rum on cake every three days until it is ready to serve or giveaway as Christmas gift.
